Ingredients
- 1 1/4 pounds shrimp (medium shrimp, peeled and deveined tails intact)
- 2 garlic cloves, peeled and finely chopped
- 2 teaspoons gingerroot, peeled and grated
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 1/2 tablespoons oil (canola oil)
- Salt and pepper, to taste
- 360 grams dry basmati rice (uncooked 2 cups)
- 1 yellow onion (peeled and thinly sliced)
- 1 1/2 pounds tomatoes (finely chopped, 4 large)
- 1/2 cup Greek yogurt (plain)
- 1/2 cup cilantro (leaf, chopped)
How to Make
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Step 1: Place shrimp in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
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Step 2: Meanwhile, cook the rice according to package instructions. Cover and keep warm.
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Step 3: Heat 1 tbs oil in a wok or fry pan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
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Step 4: Return prawns to pan with yogurt and coriander, then warm through, stirring, for 1 minute.
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Step 5: Season to taste, then serve with rice.
We hope you enjoy this recipe!
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